Kina Beach Vineyard Sauvignon Blanc 2016
A pure clean nose of citrus lemon and lime is met with a generous dose of crushed gooseberry. Initial entry on the palate bursts with intense flavour. Gooseberry dominates but with a great degree of care. The flavour treads softly around the mouth. A delicate balance with gentle acidity allows the fruit to shine front and centre creating a beautiful wine with a soft aromatic poise. White jasmine flower hits on high notes across the palate until the finish. The low 12% alcohol creates a residual sweetness that charms throughout.
A good start - with the hottest February on record - was short-lived. Heavy rainfall events affected the growing season for the wine industry throughout the region. Over three months from January – March 2016 the vineyard received 507mm of rain. Combined with hot weather and further rainfall around harvest made for a challenging growing season.
The majority of vines sit amongst all day sunshine and afternoon sea breezes. The temperate climate and Moutere clay gravels along with a rich top soil create a unique maritime terroir for growing premium grapes. Vines are pruned to two canes on a VSP trellis system with no irrigation. Ripening is encouraged with an extensive canopy management regime all done by hand.
The challenging season meant fruit came in just under ideal ripeness at 19 brix. It was lightly pressed and cold settled to allow solids to separate. Fermentation in stainless steel tanks completed in around three weeks at 12-14˚C and was stopped when the balance between sweetness, acidity and alcohol was reached. The wine was left on lees for one month before being racked and left on light lees for a further five months to allow secondary components, aromatics and the mid-palate of the wine to develop. Aromatic enzyme was added slowly over a 4-6 week period to finish the wine and enhance the characters whereupon cold stabilization and filtering occurred one month prior to bottling.
Released 26 September 2017. Will continue to soften and develop for the next 2-3 years.
All lunchtime – and café style foods. Bacon & egg crusty pie with tamarillo chutney; tossed chicken and bacon Caesar salad; whitebait fritter sandwiches; seared pork loin chop with Asian style slaw and roasted peanuts; Thai beef salad; grilled calamari with polenta chips and aioli; platters with cold cut meats, cheeses, tapenades, dips, and fresh breads; wood-fired pizzas; lamb or chicken pasties with vegetable salads and sour cream.